THE EMBASSY STORY We’re proud to introduce the creative force behind Embassy Restaurant, our Executive Chef team Pol & Sok the “Kimsan Twins,” respective graduates of the well-known Paul Dubrule and Salabai hospitality schools. Both local legends in the culinary scene they have skilfully risen to the top of an industry typically dominated by males. Their passion for cooking and extensive experience has taken them to different continents, various competitive events and even under the guidance of Michelin starred French Chef Regis Marcon, but their heart still remains with Cambodia and its unique flavours. Embassy Restaurant is your gateway to discovering the magnificent flavours available in the Kingdom of Wonder, in fact the restaurant itself grew out of a desire to share these unique tastes with others. Siem Reap now has a restaurant to be proud of, one that truly honours its homeland and the bountiful fresh produce available. All dishes are inspired by and use seasonal local ingredients that can be found throughout the provinces of Cambodia at different times of the year. In order to stay seasonal and continue offering diners a truly unique experience Embassy features an “Active Menu,” one that changes regularly and reflects the best of Cambodia’s natural produce year-round. We hope you enjoy your Embassy Restaurant experience, thank you for joining us.
The Kimsan Twins
DINNER SET MENU $28.00 AMUSE BOUCHE . Khmer rice cake topped with scallop and sbay rouerng leaf
APPETIZER . Grilled beef with crispy morning glory and turmeric sour sauce Rose Wine Suggestion : Marques de Caceres Rosado Rioja DOC . Tempranillo . Spain
SOUP . Mother sour soup with chicken, lotus steamed and maorm leaf White Wine Suggestion : Petit Chablis AOP Bouchard . Chardonnay . France
MAIN COURSE . Stir-fried minced pork, prahok and coconut, served with cooked mixed local vegetables . Pan fried sea bass and green tamarind sauce, served with sticky rice cooked in bamboo Red Wine Suggestion : D. Piron, Saint Amour AOP . Gamay . France
DESSERT . Custard apple ice-cream on sweet melon and black jelly Sparkling Wine Suggestion : Bird in Hand . Pinot Noir . Australia
WINE PAIRING
$ 22.50 / 4 glass Set $ 6.50 / 1 glass